83
I
ngredients
2 onions, chopped
15 ml (1 tbsp) olive oil
2 cloves garlic, crushed
1 large aubergine, chopped
2 courgettes, sliced
1 large red pepper, deseeded and sliced
1 large green pepper, deseeded and sliced
400 g (14 oz) can chopped tomatoes
300 ml (
1⁄
2
pt) vegetable stock
5 ml (1 tsp) chopped rosemary
10 ml (2 tsp) chopped thyme
100 g (4 oz) red lentils
Red Lentil Casserole
Serves 4
Dish: large casserole
1. Place onions, oil, and garlic in the
casserole. Cook on HIGH Micro for 3 mins.
2. Add chopped aubergine, courgettes, and
peppers to the casserole. Cook on HIGH
Micro for 4-5 mins.
3. Add the tomatoes, vegetable stock, herbs
and lentils. Cook on HIGH Micro for 5 mins.
4. Stir and then cook on SIMMER Micro for
20-25 mins. or until lentils are tender.
I
ngredients
Tomato Sauce:
1⁄
2
green pepper, chopped
1 onion, chopped
1 clove garlic, crushed
15 ml (1 tbsp) oil
397 g (14 oz) can chopped tomatoes
227 g (8 oz) can whole tomatoes
3 ml (
1⁄
2
tsp) ground cumin
3 ml (
1⁄
2
tsp) dried oregano
3 ml (
1⁄
2
tsp) chilli powder
salt and pepper
Vegetable Enchiladas
Serves 4
Dish: large bowl, small bowl 20 x 25cm (8 x
10”) shallow dish
1. Combine the green pepper, onion, garlic
and oil in a bowl. Cover and cook on HIGH
Micro for 3-5 mins. or until tender.
2. Stir in remaining sauce ingredients and
cook uncovered on HIGH Micro for 5-7
mins. or until piping hot and thickened.
Leave to one side.
3. Combine 25 g (1 oz) cheddar cheese in a
small bowl with the cottage cheese, salt,
chilli and cumin. Mix well.
4. Mix tomato, courgette, green pepper and
onion in a bowl. Cover and cook on HIGH
Micro for 4-6 mins. or until vegetables are
tender. Drain and press lightly to remove
excess moisture. Stir in half of the tomato
sauce.
5. Spread the cheese mixture over each
tortilla, top with vegetable mixture and roll
up. Arrange tortillas seam side down in a
shallow dish. Pour the remaining sauce
down the centre.
6. Cook on MEDIUM Micro for 8-12 mins. or
until piping hot.
Enchiladas:
50 g (2 oz) cheddar cheese, grated
100 g (4 oz) cottage cheese
pinch salt
2 ml (
1⁄
2
tsp) chilli powder
pinch ground cumin
1 tomato, chopped
1 courgette, grated
1⁄
2
green pepper, chopped
1 small onion, chopped
6 x 15 cm (6”) corn tortillas or thin crepes